June 3, 2010 at 8:36 a.m.

Welcome your guests with brownies

Welcome your guests with brownies
Welcome your guests with brownies

It's graduation time and many children and grandchildren are about to take that huge step into, as is said, "the real world". There will be lots of parties and preparations going on in the next few weeks. By this time your menu has been planned and often times family or friends volunteer to bring something to help out the hostess or host. There is usually a cake and different kinds of bars to end the meal. Many like to eat bars rather than a piece of cake, so it's about different kinds of bars today. Copy the recipe, hopefully on a copier, and ask whoever's volunteering to make this or that kind, so you don't have all of the same kind. These recipes are not your standard brownies, though some of them start with a box mix. All of these recipes are easy to make and can be made the day before needed. Be sure to cover with foil.

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MAPLE BUTTERSCOTCH BARS

1-1/2 c. packed brown sugar

1/2 c. melted butter or margarine (not spread)

1-1/2 t. Imitation maple syrup - can use real maple syrup but use only 1 tsp.

2 eggs

1-1/2 c. flour

1 t. baking powder

1 c. chopped walnuts or pecans

Powdered sugar, optional

Combine sugar, butter and flavoring. Beat in eggs, one at a time. Combine flour and baking powder; add to egg mixture, stirring to combine. Stir in nuts. Pour into a greased 9-inch square pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely. Dust with powdered sugar if you wish.

Males 16 brownies.

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BROWNIES WITH COCOA

2 eggs

1 c. sugar

1/2 c. shortening

1 t. vanilla

2/3 c. flour

1/2 c. cocoa

1/2 t. baking powder

1/2 t. salt (I use 1/4 t.)

1/2 c. chopped nuts, optional

In a medium bowl, combine first 4 ingredients. Combine dry ingredients; stir into creamed mixture. Stir in nuts. Spread into an 8x8-inch pan. Bake at 350 degrees for 25-30 minutes or until brownies test done. Cool; cut into bars.

Makes 16 bars.

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CHUNKY BLOND BROWNIES

1/2 c. soft butter or margarine

3/4 c. white sugar

3/4 c. brown sugar

2 eggs

2 t. vanilla

1-1/2 c. flour

1 t. baking powder

1/2 t. salt (I use 1/4 t.)

1 c. vanilla chips

1 c. semisweet chocolate chunks

1 jar (3-1/2 oz.) macadamia nuts or 3/4 c. slivered almonds, chopped, divided

In a large mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture, mixing well. Stir in vanilla chips, chocolate chunks and 1/2 c. nuts. Spoon into a greased 9x13-inch pan; spread evenly to cover bottom. Sprinkle with rest of nuts. Bake at 350 degrees for 25-30 minutes or until golden brown.

Makes 2 dozen.

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This recipe sounds really weird, but in fact is very good...as tested by B. Nelson!

ROGER'S AWESOME BROWNIES

15 oz. can Black Beans, drained

1/4 c. water

1-20 oz. box brownie mix (family size)

Put drained beans in blender; blend, adding water while blending. It will only take a few seconds. Put brownie mix into a large bowl. Add bean mixture; stir to combine. Spread into greased 9x13 pan. Bake according to package directions.

Makes 24 brownies.

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You may be wanting a fruity beverage to serve at your party! Rhubarb is plentiful now. This is one way of using this tart fruit (veggie?)

RHUBARB CITRUS PUNCH

8 c. diced, uncooked rhubarb - red-skinned if possible

5 c. water

Sugar or honey...how much follows

3 c. orange juice

3/4 c. lemon juice

4-5 drops red food coloring, more or less if you want a darker or lighter red

1 qt. ginger ale, chilled

In a non-aluminum large pan (important), combine rhubarb and water. Bring to a boil, lower heat and simmer until quite mushy...about 10 minutes. Strain, using a strainer not a colander, into a large container. Better yet, use cheese cloth to strain if you have it. Measure into the kettle, one cup of sugar or honey for each cup of rhubarb juice. Stir over low heat until sugar dissolves. Cool. Add juices plus food coloring if using it; chill. Just before serving, add ginger ale carefully. Serve over ice cubes.

Makes about 3-1/2 quarts or about 15 servings.

Note: You can make all but ginger ale 4-5 days ahead of time and refrigerate. Adding ginger ale before servings.

TFD: The surest way to be late is to have plenty of time, H-m-m-m... sounds like someone I know!

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